|by Sherri Eldridge|
Fresh crabmeat is one of the ocean's finest treasures. Low in fat and high in protein, Crab Cookery is naturally nutritious and exquisite.
1 - 10 of 32 for white sauce for crab cake
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Sauté shallot and ... allowing to reduce for 15-30 seconds. Add ... to boil. Remove from heat. Add butter and stir gently. Fills a 2 oz ramekin. Enjoy :D
1. Puree the ... Add the egg white and heavy cream ... and add the crab, squeezed dry ... scallions and peppers for 3 minutes or ... mixture into small cakes and press into ... dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wedge.
Saute onions, celery ... a thick cream sauce. Mix the ... Set these aside for 1/2 hour in ... ready, roll these crab cakes in beaten egg ... horseradish with the crabmeat.
Combine all ingredients except vegetable cooking spray in a medium bowl. Divide mixture into 6 equal portions, shape each into a 1/2 inch thick ...
Cook onions and ... eggs, cream, Worcestershire sauce, lemon juice, ... patties in hot oil until lightly brown, about 3 minutes on each side. Makes 6 patties.
Lightly mix the ... in butter in skillet, flattening crab cake as it sautes, about 5-7 minutes on each side over medium flame. Should be brown and crusty.
Combine first 7 ... bread crumbs and crab meat, and shape ... hot. Add crab cakes and cook 3 ... browned. (206 calories per 2 crab cakes). Yield: 4 servings.
Boil 1 stick ... yolks, mustard, Worcestershire sauce, salt, pepper and onion. Pour over crab meat and fold in 2 beaten egg whites and fry. Yield 16 small crab cakes.
In a large ... egg. Add Worcestershire sauce, parsley, mayonnaise, ... to simmer. Simmer for 3 minutes. Add ... plate, then 2 crab cakes. Top with ... (My favorite.) Serves 4.
Remove cartilage from ... Shape into 6 cakes. Cook cakes ... enough fat to prevent sticking until browned, about 5 minutes on each side. Makes 6 crab cakes.
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